Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g long grain rice
- 1 tbsp kebab marinade
- 1 litre water
- pinch saffron powder (see above)
- 2 tsp salt (or to taste)
- 2 tbsp sultanas
- cooked green peas to garnish
- 3 tbsp pinenuts, toasted
Directions
If rice needs washing, wash and drain thoroughly.
If using an electric rice cooker, dissolve kebab marinade and saffron in a cup of hot water, then make up to one litre with cold water.
Pour over rice, stir in salt and sultanas, switch on.
The rice cooker will automatically cook the rice, then adjust temperature to keep the rice warm until you are ready for it.
If using a saucepan, make sure it has a well fitting lid.
Bring to the boil, then turn heat as low as possible and cook for fifteen minutes.
Remove from heat, leave five minutes longer without uncovering. Uncover, allow steam to escape for a few minutes.
Fluff rice grains with a fork and serve with a metal spoon. A wooden spoon would crush the grains.
Scatter green peas and pinenuts over to garnish.
Category:Indian Recipes
Category:Kashmiri
Category:Kashmiri Vegetarian